This Roasted Veggie and Tahini Quinoa bowl recipe is absolutely gorgeous. With the perfect blend of flavors and textures, it is sure to be a fast favorite!
Ingredients
FOR THE BOWL
¼ cup quinoa cooked
1 cup arugula raw (spinach or kale would be perfect too)
Roasting Veggies:
¼ small butternut squash sliced
1 beet sliced
1 carrot sliced
1 shallot sliced
½ cup brussels sprouts halved
herbs and spices: rosemary, thyme, and sea salt
FOR THE SAUCE (MAKES about 2 servings)**
¼ cup tahini paste
juice of ½-1 lemon (I like it lemony!)
pinch of salt
1 tsp honey
2 TBS water
1-2 TBS balsamic vinegar
Instructions
Preheat oven to 450 degrees
Peel and prep Roasting Veggies (see THIS POST on how to peel a butternut squash)
Line a baking sheet with tin foil and spray with non-stick cooking spray
lay veggies on sheet (try not to overlap) and spray the top of them with non-stick spray
sprinkle herbs and spices on top (as much or as little as you want)
Roast for about 40 min, flipping half way through (keep an eye on them to prevent burning)
Meanwhile combine all sauce ingredients in a food processor or blender. (add 1-2 TBS balsamic vinegar depending on how strong you like that taste)**
In a bowl, combine raw arugula, quinoa and roasted veggies. Top with desired amount of sauce (about 2-3 TBS)
Enjoy!
Notes
You can buy Tahini sauce pre-made at the store. Simply combine 2 TBS pre-made tahini sauce and 1-2 TBS balsamic vinegar together
If making your own sauce and you don't have a blender or food processor, simply put ingredients in a jar and shake!
Recipe by Cookies to Kale at http://www.cookiestokale.com/roasted-veggie-tahini-quinoa-bowl/